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Cheesy Root Vegetable Gratin

Irresistible Cheesy Root Vegetable Gratin with 3 Layers

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A hearty and creamy dish featuring layers of thinly sliced root vegetables, baked with a rich cheese sauce and topped with melted gruyere.

  • Total Time: 1 hour 10 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 1 tablespoon unsalted butter, softened
  • 1–2 long sweet potatoes (about 2 inches thick), peeled
  • 3–4 large parsnips, ends trimmed and peeled
  • 3–5 small beets, peeled
  • 14 tablespoons heavy cream, divided
  • 4 ounces grated Parmesan, divided
  • 1 tablespoon fresh minced thyme, divided, plus more for garnish
  • 1 garlic clove, minced
  • 1 ounce shredded gruyere
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 400˚F. Grease a 3-quart baking dish with butter.
  2. Slice sweet potato, parsnips, and beets into very thin rounds and transfer each vegetable to its own bowl.
  3. Pour 4 tablespoons cream over sweet potatoes and parsnips, and 2 tablespoons cream over beets. Top each bowl with ½ ounce grated Parmesan and 1 teaspoon minced thyme. Season generously with salt and pepper, then toss until vegetables are well coated.
  4. Pour remaining 1/4 cup cream into the baking dish and sprinkle with ½ ounce Parmesan and minced garlic.
  5. Arrange a stack of sweet potatoes standing up on a bias at the top of the dish. Follow with a row of parsnips, then a row of beets. Repeat to create 6 rows of root vegetables.
  6. Season the top with salt, pepper, and remaining Parmesan. Cover with foil and bake for 30 minutes or until vegetables are soft.
  7. Uncover gratin, top with shredded gruyere, and bake uncovered for an additional 18-20 minutes or until vegetables are fork-tender, cheese has melted, and the top is lightly browned.
  8. Finish with a sprinkle of fresh thyme leaves and serve.

Notes

  • Use a mandoline for even, thin slices of vegetables.
  • Whole milk can substitute heavy cream, but the dish will be less creamy.
  • Gratin can be assembled ahead of time and refrigerated before baking.
  • Author: Livia Reed
  • Prep Time: 20 minutes
  • Cook Time: 50 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: French
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 serving
  • Calories: 320
  • Sugar: 8g
  • Sodium: 280mg
  • Fat: 22g
  • Saturated Fat: 13g
  • Unsaturated Fat: 7g
  • Trans Fat: 0g
  • Carbohydrates: 24g
  • Fiber: 5g
  • Protein: 9g
  • Cholesterol: 65mg

Find it online: https://www.yumivia.com/cheesy-root-vegetable-gratin-recipe/